Fluffy Blueberry Pancakes with blueberry ginger sauce.

YIELD: 10 – 4” (10 cm) pancakes / Print Recipe

Directions

Preheat griddle to 375° F (190 °C).

Place egg, milk, vegetable oil and vanilla in blender. Blend 30 seconds. Add Rogers Wheat Bran, baking powder, sugar, salt and Rogers All Purpose Flour to mixture in blender. Blend 30 seconds. Add fresh or frozen BC Blueberries. Process in four quick on/off motions.

When griddle is hot, pour about 1/3 cup batter onto surface to make a pancake. Cook until puffy and bubbly. Turn pancake and cook the other side. Serve with Blueberry Ginger Sauce (recipe below).

Yield: 10 – 4” (10 cm) pancakes

Blueberry Ginger sauce:

In a large saucepan, combine 2 cups fresh or frozen blueberries, 1/4 cup sugar, 1 tbsp cornstarch and 1 tbsp finely chopped crystallized ginger or 1/2 tsp dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute.

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Fluffy Blueberry Pancakes with blueberry ginger sauce.

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